JPS6018385B2 - Heat retention method to make food last longer - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a heat retention treatment method for prolonging the life of foods, especially processed foods containing starch and 20 to 80% moisture such as fresh sweets, rice cakes, breads, raw noodles, and boiled beans. It is related to.

Conventionally, methods for preventing quality deterioration due to microbial contamination for this type of food include (i) moisture-proof packaging, (c) oxygen scavenger packaging, (c) powdered alcohol packaging, and gas exchange packaging, which are effective for many foods.

However, these methods have the disadvantages described below, such as not being able to maintain the flavor of the food immediately after production, and having poor shelf life. That is, the method (a) involves packaging the food in a heat-resistant packaging material and then subjecting it to a short heat treatment at a high temperature of 90 to 100 oo or more for a period of 2 minutes to 1 hour.

However, in this method, the number of sterilization steps is increased by one, and the quality of the product is greatly affected by the sterilization temperature and sterilization time. If it becomes excessive, it will "burn" and become "hard."
On the other hand, if it is insufficient, the self-life extension effect will be halved. Next, method B is almost ineffective against anaerobic bacteria, and against aerobic bacteria as well, such as foods with a significantly high number of initial bacteria, rice cakes, rice cakes, cheesecakes, etc. In many cases, this method was ineffective against foods that had air trapped in them and contained oxygen. Also, with this method, it takes 2 q hours at 25 qo to reduce the oxygen concentration in the bag to 1% or less, and during this time a considerable number of aerobic bacteria proliferate. The drawback was that the effect was halved (see Figure 1). Furthermore, although the method described in Ha has been shown to have a bactericidal effect on all microorganisms, if it is used continuously in an effective amount, an alcohol odor will adhere to the food, especially when eating food with a high water content. It had the disadvantage of irritating the tongue.

In the last method (d), it is common to fill with a mixed gas of carbon dioxide and nitrogen gas after deaerating the air.

It is known that carbon dioxide gas dissolves in water, becomes acidic, lowers the pH, and has a bacteriostatic effect on aerobic bacteria and anaerobic bacteria. However, if a mixed gas containing a concentration of 50% or more is used for foods that contain a large amount of water, it will give a sour taste and irritate the tongue. This method has the disadvantage that the gas replacement rate is low for foods containing gas because the air cannot be completely degassed, and the effect is low. Therefore, this invention eliminates each of the above-mentioned drawbacks, and provides a heat-retaining treatment method that maintains the deliciousness immediately after production while following each of the above-mentioned methods, and also has a long shelf life.
Hereinafter, an embodiment of the present invention will be described. Immediately after heating food containing water and starch and cooling it to a humidity level that allows packaging, This method consists of storing the packaged foods for 8 to 90 hours in a heat-retaining cabinet or hot water with a temperature of 50 to 70 qo after performing necessary pretreatments such as gas exchange packaging.

Further details of specific embodiments of the present invention are as follows.
1. After the Awayuki Manjiyu was cut out, it was immediately wrapped individually in moisture-proof cellophane.

Pack this in a kop bag with IN solidity, add oxygen absorber,
After sealing it, I put it in a paper box. This box was subjected to heat insulation treatment under four different conditions. Test area 1: Stored in a 25 oo warm storage.

Test area 2: Stored in a 40 oo warm storage. Test area 3
Stored in a 50qo heat storage. Test Group 4: After being kept warm for 4 hours in a warm room at 60:00 pm, it was stored in a warm room at 25°C. Results Test Group 1 It withstood storage for 4 days and was released on the 5th day.

Test Group 2: It withstood storage for 7 days and was released on the 8th day.

Test Group 3 Honey separated in the second week, but no release was observed for more than three weeks.

Test Group 4 No changes were observed for more than 3 weeks.

Example 2 After baking castella cake, it was cooled in a clean place for 3 hours, then cut and shaped.

After wrapping this in Japanese paper, it was further placed in a kop bag, and gas replacement packaging was performed using a mixed gas of 3 parts carbon dioxide gas and 7 parts nitrogen gas. This was heat-retained under four different conditions. Test area 1: Stored in a 25°C insulated warehouse.

Test Area 2: Stored in a 4-pi-0 heat storage. Test area 3
Stored in a 5pi0 thermal warehouse. Test Group 4: After being kept warm for 1 hour in a 60°C insulated warehouse, the samples were stored in a 25°C insulated warehouse. Results: Test plot 1 withstood storage for 7 days, and disappeared on the 8th day.

Test area 2: It withstood storage for 10 days, and was exposed to air on the 11th day.

Test Group 3 No quality deterioration due to microorganisms was observed for more than 3 weeks.

However, the cut surface turned brown.

Test Group 4 No changes were observed for more than 3 weeks.

Example: After holding the 3-power Stella Manjiyu in a flame, remove the rough heat, and when the skin temperature drops to 40 qo, wrap it individually, k
The mixture was placed in a 1q bag in an op bag, and then a bag of powdered alcohol (Anti-Mold-102) was placed therein and completely sealed.

This bag was subjected to heat insulation treatment under four different conditions. Test area 1
Stored in a thermal warehouse at 25:00.

Test area 2: Stored in a 40°C heat storage. Test area 3
Stored in a 50qo heat storage. Test Group 4: After being kept warm for one hour in a 60°C insulated warehouse, the samples were stored at 25°C.
Results Test Group 1 It withstood storage for 5 days and was released on the 6th day.

Test Group 2: It withstood storage for 7 days and was released on the 8th day.

Test Group 3 No quality deterioration due to microorganisms was observed for more than 3 weeks.

However, the color of the inner layer of the skin turned brown.

Test plot 4: It was transferred to 25 qo and released on the 5th day.

Example 4 Riki Stella Manjiyu was removed from the rough heat after being flame-fired, and when it was cooled to a skin temperature of 20 to 3000, it was individually wrapped, put in a kop bag at 1 mass, sealed, and packed in a paper box. .

This box was subjected to heat insulation treatment under four different conditions. Test area 1
Stored in a 25 oo warm storage.

Test area 2: Stored in a 45o0 heat storage. Test area 3
Stored at 25°C after being stored for one week in a heat-insulated warehouse at 50:00. Test Group 4: Stored at 60°C for one week and then stored at 290°C. Results Test Group 1 5th day 'It crashed.

Sensually, I felt it was hard from the third day. Experimental group 2: Wariko was released for 7 days.

Sensoryly, no changes other than the generation of a "musty odor" were observed.

Test area 3 It felt hard from the 3rd day after being moved to 25q0.

Moreover, the color of the inner phase turned brown from around the 25th day.

However, no occurrence of "kapi" was observed for one month.

Test plot 4 It was transferred to 25 qo and cured from the 3rd day.

Moreover, the color of the inner phase turned brown from around the 20th day.

However, no mold was observed even after 2 months.

Example 5 After roasting Chikara Stella Manjiyu in fat, remove the rough heat, and when cooled to a skin temperature of 50 to 60 degrees, individually packaged,
The same machine as in Example 1 was used and packed in a paper box.

This was subjected to heat retention treatment under three types of conditions. Test area 1
Stored in a 25qo thermal warehouse. Test area 2 5000
After being kept warm for 1 hour in a heat-insulated warehouse, the samples were stored at 25°C. Test area 3: After being kept warm in a 6,000 liter heating cabinet for one lifetime,
Stored at 25°C.

result Test group 1 It was released on the 5th day.

The organoleptic properties were the same as in Example 1. Test group 2 It was released on the 15th day.

Test group 3 It was released on the 18th day.

Example 6 Immediately after producing Kusamochi and Kashiwamochi, they were placed in plastic trays up to 2 pieces (up to 4 pieces), placed in a kop bag, and sealed.

This was subjected to heat retention treatment under three types of conditions. Test area 1
Stored in a 25 oo warm storage. Test area 2 55qo
Stored in a thermal warehouse. Test area 3: Stored in a 6,500 liter thermal warehouse. Results: Test plot 1: The 2-day-old warts became rancid.

Test Group 2 The bag withstood storage for 3 days and swelled on the 4th day.

Test Group 3 Withstood storage for 4 days. On the fifth day, one child left the water,
Honey came out.

However, no quality deterioration due to microorganisms was observed.

As described above, it has become possible to extend one's self-life.

The reason for this is '1) This is because the number of viable bacteria decreases as shown in the table below.

(1 example) After applying Chikara Stella Manjiyu, the skin temperature is 20~
Sample 1 was cooled to 30oo and packaged. Sample 2 was cooled to a skin temperature of 50 to 60q0 and packaged. Sample 2 was kept warm for 1 hour at different temperatures. I did it.

The number of viable bacteria at this time was as shown in the table below.

Sample 1 Initial number of bacteria 300-400 200-3UO 40
C heat retention zone 200-350 200-30050℃
〃 15^Y 80 15^) 256o
℃ 〃 8～32r 1870℃ 〃
5-20 and 8 As a result, it was found that when Chicostella Manjiyu is subjected to heat retention treatment at a temperature of 50:00 or higher, the number of viable bacteria decreases to less than one-fold.

[21 Furthermore, it is said that starch deterioration slows down when kept at a temperature of 40 oo or higher, and does not deteriorate at a temperature of 60 oo or higher.

As a result of a sensory test regarding the "hardness" of samples that had been heat-retained for 3 days at a temperature of 40 qo or higher, no significant difference was observed.

Furthermore, when stored at a temperature of 50 qo or more, it was possible to prevent the precipitation of sucrose crystals at the end.

Therefore, it was found that the product could be kept soft and fresh. Example 7 Furthermore, an experiment was conducted to determine how many days of self-life could be expected if this Chikara Stella Manjiyu was kept at a constant temperature for a certain period of time and then stored at 2500℃, and the following values were obtained.

(The numbers are expressed as the number of days from the time of manufacture to the time of explosion.) *The color of the inner phase turned brown from around the 25th day.

※※The color of the inner layer turned brown from around the 2nd day.

As a result, in the case of Chikara Stella Manjiyu, 50qo is 16
~ 60 pods for 7 to 19 days after 8 hours of heat retention treatment
It has been found that in the case of 70 qo, it can be stored for 12 to 25 days with 16 to 6 hours of heat retention, and in the case of 70 qo, it can be stored for 25 days with 1 hour of heat retention (mainly from the viewpoint of microorganisms). As described above, according to the present invention, when the heated processed food is cooled down to a humidity level that allows packaging, the conventional moisture-proof packaging, oxygen scavenger-filled packaging, powdered alcohol-filled packaging, etc.
After gas exchange packaging, these foods are placed in a heat-insulating chamber at a temperature of 5-7 mm for 8-90 hours to prevent quality deterioration due to starch aging. It can sterilize attached microorganisms,
It is possible to suppress quality deterioration due to microorganisms even after taking out the product from the heat-insulating storage, further enhance the effectiveness of conventional packaging methods without going through any special processing steps, and maintain the deliciousness immediately after production, which is extremely beneficial.

[Brief explanation of drawings]

FIG. 1 is a graph showing the storage temperature, amount of residual oxygen, and elapsed time in packaging containing an oxygen absorber.

Claims (1)

[Scope of Claims] 1 Processed food containing 20 to 80% moisture and 15% or more starch is heated and cooled to a humidity level that allows packaging, and immediately after pretreatment for packaging, 50 to 70% of starch is heated. A moisturizing treatment method for making foods last longer, characterized by storing them in a moisturizing room at ℃ or in hot water for 8 to 90 hours. 2. The thermal insulation treatment method for prolonging the life of food according to claim 1, wherein the pretreatment is selected from moisture-proof packaging, oxygen scavenger packaging, powdered alcohol packaging, and gas exchange packaging.